Description
A delicious dessert combining rich brownie and creamy cheesecake in a convenient cup.
Ingredients
- 1 cup brownie mix
- 2 tablespoons vegetable oil
- 1 large egg
- 1/4 cup water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup mini chocolate chips
- 1/4 cup crushed nuts (optional)
- Whipped cream, for topping
- Chocolate syrup, for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until well combined.
- Divide the brownie batter evenly among the cupcake liners, filling each about halfway. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool slightly.
- In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and egg, mixing until well combined. Stir in the sour cream and mini chocolate chips.
- Spoon the cheesecake mixture over the cooled brownie bases in the cupcake liners, filling each almost to the top.
- Bake for an additional 15-18 minutes, or until the cheesecake is set and slightly puffed. Remove from the oven and let cool completely in the pan.
- Once cooled, refrigerate the cheesecake cups for at least 2 hours to set.
- Before serving, top each cup with whipped cream, a drizzle of chocolate syrup, and crushed nuts if desired.
Notes
- For a richer flavor, use dark chocolate brownie mix instead of regular.
- Add a layer of fruit preserves or caramel sauce between the brownie and cheesecake layers for an extra burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg